Mini Pumpkin Pies (Tarts)

Nothing says Fall is here than Pumpkins! It’s that time of year again and pumpkins are everywhere – whether it be for Halloween or in the form of Pumpkin Spiced flavored food and drinks. My favourite pumpkin dish would have to be Pumpkin Pie. It’s kind of sad because a lot of people I know don’t actually like Pumpkin pie and as a result, I rarely get to eat any of it 🙁

So what I like to do is make mini pumpkin pies (or tarts) so that it’s bite size to allow for portion control.

I like to make a batch of pre-made pie crust and pumpkin pie filling and just freeze them (already portioned) so that whenever I’m craving pies, I can just easily assemble them. In this case, I can easily assemble these pumpkin tarts! The filling is very easy to make and I like to re-use my pie tart recipe that I’ve used in other recipes like my Apple Hand Pies.

For the filling, all you need is a can of pumpkin puree, 2 eggs, and a can of sweetened condensed milk.

For the pumpkin puree, I cooked it over the stove for a bit along with the spices (cinnamon, nutmeg, cloves,  ginger, salt) to help the flavors meld a bit better and to get rid of the “canned” taste.

I set it aside and let it cool. Once cooled, I combine it with the condensed milk and eggs and whisk until thoroughly combined.

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Chinese egg tarts

Hello everyone!

It has been a while since our last blog post. A lot has happened since then – we got engaged, we went on vacation for 2 weeks to Italy and Greece, and I got a new job!

Our bunny Beans breaking the news to our family and friends
Our hotel at Santorini, Greece. Isn’t the view breathtaking?! No filter required..

I think that’s a good reason as to why we’ve been MIA, right?

Anyways, we are back and this time, with a classic Chinese pastry dish – egg tart! This is a very popular item that can typically be ordered at dim sum restaurants or bought at local chinese bakeries. They usually come in two types of crust – puff pastry or cookie crust. I personally prefer the cookie crust but my SO prefers the puff pastry kind.

Given I’m pretty lazy and making puff pastry from scratch is a lot of work (and requires A LOT of butter), I decided to cheat and buy the pre-made stuff (I know – blasphemy!) These frozen tart shells make making egg tarts so much easier. The custard itself is super easy and you can probably make this within 5 minutes. If you’re unsure what treat to bring to your friend’s dinner or potluck and you’re short on time, you can easily gravitate toward this recipe.

To make these egg tarts, whisk together eggs, sugar, milk, water, and salt into a bowl until thoroughly combined. You may have some residual egg whites not fully integrated into your custard mixture – to ensure a smooth batter, be sure to strain the custard mixture into a separate bowl to ensure a smoother custard texture. I like to strain my mixture into a measuring cup because it makes pouring into the tart shells much easier.

Fill them up to the brim and bake them at 365F for approximately 20 minutes.

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